1. 基料油Mmanụ bụ isi

一般基料油由几种液态油和固脂组成。具备特定的熔点和SFC.

A na-eji ọtụtụ mmanụ mmiri mmiri na abụba siri ike mejupụta mmanụ n'ozuzu. Ọ nwere ebe mgbaze na SFC.

基料油以β′结晶习性的话，比较适合作为基料油。牛油、24 ℃棕榈液油是β′结晶习性52度棕榈油在适合条件下会以β′结晶.

Mmanụ ala nwere àgwà β 'kristal dabara adaba dị ka mmanụ isi. Bọta na 24℃ nkwụ mmanụ nwere β 'crystallization àgwà, na 52 ℃ nkwụ mmanụ ga-kristal β' n'okpuru adabara ọnọdụ.

基料油选择还会考虑成本因素和供应稳定性因素。

Nhọrọ mmanụ ala na-eburukwa n'uche ọnụahịa na ihe nkwụsi ike ọkọnọ.

1. 乳化剂Emulsifying gị n'ụlọnga

众所周知油、水是不相溶的，而我们的人造奶油是由油和水为主要原料生产的，二者之所以能很好的结合则是乳化剂的乳化作用所致。乳化剂还可以增强烘培产品的功能性。加入面中后具备调节粘性、发泡、增强口感、乳化油脂、延缓结晶等左右。

A maara nke ọma na mmanụ na mmiri adịghị edozi, na margarine anyị na-emepụta mmanụ na mmiri dị ka isi ihe eji eme ihe, ihe kpatara eji jikọta ha abụọ nke ọma bụ emulsification nke emulsifying agent. Emulsifiers nwekwara ike ịkwalite ọrụ nke ngwaahịa esiri esi. Ọ nwere ike gbanwee viscosity, ụfụfụ, welie uto, emulsify mmanụ, igbu oge crystallization na na.

常用的乳化剂有以下几种：

Ihe emulsifiers a na-ejikarị eme ihe bụ ndị a:

单、双甘油脂肪酸酯（单硬脂酸甘油酯）C-10

Mono-diglycerides (glycerides monostearate) C-10

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得。产品有粉状、颗粒状或糊状，熔点:65-70 ℃。按其纯度可分为蒸馏单甘酯（纯度40-50％）和未蒸馏单甘酯（纯度90％以上）。不溶于水，可溶于油脂（80 ℃以上）。贮存时注意密封保存。

Monoglycerides bụ emulsifiers ndị a na-ejikarị eme ihe ma na-akwado ya site na mmeghachi omume nke glycerol na mmanụ. Ngwaahịa bụ ntụ ntụ, granular ma ọ bụ mado, ebe agbaze: 65-70 ℃. Dị ka ịdị ọcha ya si dị, enwere ike kewaa ya n'ime monoglycerides distilled (dị ọcha 40-50%) na monoglycerides na-enweghị ntụpọ (dị ọcha karịa 90%). Na-adịghị edozi na mmiri, soluble na mmanụ (n'elu 80 ℃). Lezienụ anya na nchekwa akara.

卵磷脂 Lecithin.

大豆磷脂是大豆水化脱胶的副产品不溶于水，有较好的油溶性及乳化性，是良好的天然乳化剂。卵磷脂添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油，贮存时应遮光、密封。

Soybean phospholipid bụ ngwaahịa sitere na hydration soybean na mbelata, nke na-adịghị edozi na mmiri, nke nwere mmanu mmanu na emulsification, bụ ezigbo emulsifier eke. A na-agbakwunye lecithin na margarine ma ọ bụ mkpirisi iji kwalite nkwụsi ike, ekpomeekpo, ma gbochie ịgbasa mmanụ n'oge isi nri. Ekwesịrị idobe ndò ma mechie ya.

格林斯顿PS201 Greinston PS201

含有高饱和的单甘脂，由植物油制备。优势是用于防止油从产品中离析熔点：62 ℃.

Mono zuru oke - glycerin, nke a kwadebere site na mmanụ ihe oriri. Uru ya bụ igbochi ikewa mmanụ site na ngwaahịa ahụ. Ebe mgbaze: 62 ℃.

1. 抗氧化剂 Antioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选用原料、加工方法、包装及贮存条件外，还可添加一些安全性高、效果显著的抗氧化剂。抗氧化剂的效果与油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温度有关。常用的抗氧化剂如下

Oxidation bụ ihe dị mkpa na-eduga n'ịkwalite àgwà margarine na mkpụmkpụ. Iji gbochie oxidation, ụfọdụ antioxidants nwere nchekwa dị elu na mmetụta dị ịrịba ama na mgbakwunye na nhọrọ nke akụrụngwa, ụzọ nhazi, nkwakọ ngwaahịa na ọnọdụ nchekwa. Mmetụta nke antioxidant metụtara ụdị mmanụ, ogo nke nnụcha, ọdịnaya FFA, ọla kọpa na ion ígwè, mmiri, ìhè, ikpughe na ikuku na okpomọkụ. Ndị antioxidants nkịtị bụ ndị a:

BHA(丁基羟基茴香醚）)

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57-65 ℃，不溶于水25 ℃油中溶解度30-40％，热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增效剂柠檬酸并用，抗氧化效果更好用。0.2g/kg, 人造奶油中0.1g/kg.

White ma ọ bụ ìhè odo waxy crystalline ntụ ntụ, na pụrụ iche phenolic isi na iwe isi, agbaze 57-65 ℃, insoluble na mmiri, 25 ℃ mmanụ solubility 30-40%, ezigbo thermal kwụsie ike, adịghị mfe ibibi n'okpuru adịghị ike isi, nwere ike. a ga-eji na-esi nri, ike antibacterial ike. BHA dị irè karị mgbe ejiri ya na antioxidants ndị ọzọ ma ọ bụ citric acid, synergist. Ọnụ kacha mma nke mmanụ bụ 0.2g/kg, na oke margarine bụ 0.1g/kg.

BHT（丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5-70.5 ℃,沸点265 ℃，不溶于水25 ℃豆油中可溶30％、棉油中20otu,40 ℃猪油中40％，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂中最大用量0.2g/kg,人造奶油中0.1g/kg,与BHA、柠檬酸合用以"BHT:BHA：柠檬酸＝2:2:1”比例为佳.

TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA,BHT好，最大特点Fe离子存在下不着色。TBHQ添加到油中不会产生异味或异臭，油溶性良好，熔点126.5-128.5 ℃,可单独使用，也可与BHT,BHA混用，油中最大添加量0.02otu.

White crystal ma ọ bụ ntụ ntụ, keenweghiuto, odorless, agbaze ebe 69.5-70.5 ℃, esi ebe 265 ℃, insoluble na mmiri, soluble 30% na 25 ℃ soybean mmanụ, 20% na owu mmanụ, 40% na 40 ℃ mmanu abuba, ezi thermal kwụsie ike. , sublimation, enweghị BHA isi, ọnụ ala dị ala, nnukwu toxicity metụtara BHA, ike antioxidant ike. Ọnụ kacha mma nke mmanụ bụ 0.2g/kg, na oke margarine bụ 0.1g/kg. Oke nke BHT: BHA: citric acid = 2:2:1 bụezigbo nhọrọmgbe ejiri ya na BHA na citric acid.

增效剂-柠檬酸Synergist - citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用，往往比单独一种使用效果显著，此种现象称为增效作用。在植物油中使用酚型抗氧化剂，若同时添加柠檬酸，其抗氧化效果将显著提高。一般认为柠檬酸能和促进氧化反应的微量金属离子（Ku2+,Fe3+）生成螯合物，从而对促进氧化的金属离子起钝化作用。1/4-1/2.

Synergism na-eme mgbe ejiri abụọ ma ọ bụ karịa antioxidants na-ejikọta ma ọ bụ jikọtara ya na synergist, nke na-adịkarị irè karịa ma ọ bụ antioxidant naanị. Mgbe a na-eji antioxidant phenolic eme ihe na mmanụ ihe oriri, mmetụta antioxidant ya ga-abawanye nke ukwuu ma ọ bụrụ na agbakwunyere citric acid. A na-ekwenyekarị na citric acid nwere ike ịmepụta chelates na ion metal trace (Cu2+, Fe3+) na-akwalite mmeghachi omume oxidation, si otú ahụ na-agafe ion metal nke na-akwalite oxidation. Usoro onunu ogwu nke synergist bụ n'ozuzu 1 / 4-1 / 2 nke antioxidants phenolic.

1. 防腐剂  Preservatives

人造奶油中的水，尤其是水相中的一些物质（如乳清粉），特别容易引起微生物的繁殖和生长。防腐剂则是具有杀死微生物或抑制微生物繁殖的物质。

Mmiri na margarine, karịsịa bekee na aqueous frasi (eg whey ntụ ntụ), bụ karịsịa susceptible ka microbial mmeputakwa na ibu. Ihe nchekwa bụ ihe na-egbu microorganisms ma ọ bụ gbochie mmepụta ha.

盐 Salt

盐既是调味剂又是优良的防腐剂，盐的贮存要注意防止受污染和防潮。

Nnu abụghị nanị ihe na-esi ísì ụtọ kamakwa ọ bụ ihe nchebe magburu onwe ya. Ekwesịrị ịchekwa nnu iji gbochie mmetọ na iru mmiri.

山梨酸钾 Potassium sorbate

无色或白色鳞片状结晶或粉末，无臭或稍有臭味，在空气中不稳定。有吸湿性，易溶于水，对霉菌、酵母及好气性菌均有抑制作用，属酸怜防腐割PH值5-6以下范围内使用。贮存时注意防潮、密封。

Kristal na-enweghị agba ma ọ bụ na-acha ọcha ma ọ bụ ntụ ntụ, enweghị isi ma ọ bụ dịtụ na-esi ísì, na-adịghị akwụsi ike na ikuku, nwere ike ịbụ oxidized agba, hymoisture absorption, mfe soluble na mmiri, ebu, yist na ezigbo gas bacteria nwere mmetụta inhibitory, bụ ihe nchekwa acidic, kwesịrị ekwesị maka ojiji. N'ime oke nke PH 5-6. Lezienụ anya na mmiri na-egbochi mmiri na akara mgbe ị na-echekwa ya.

脱氢乙酸钠：Sodium Dehydroacetate

对霉菌、酵母菌、细菌具有很好的抑制作用，广泛地应用与饮料、食品、饲料的加工业，延长其存放期，避免霉变损失。

Ọ nwere mmetụta mgbochi dị mma na ebu, yist na nje bacteria, a na-ejikwa ya na ihe ọṅụṅụ, nri na ụlọ ọrụ nhazi ihe oriri iji mee ka oge nchekwa ya dịkwuo ogologo ma zere nkwụsị nke mildew.

1. 色素 pigmenti

β胡萝卜素Beta-carotene

β－胡萝卜素为理想的天然色素，具价格低、有营养、色调稳定等优点。红紫色至暗红色的结晶粉末，稍有异臭，不溶于水和甘油，难溶于乙醇、丙酮，240 ℃在植物油中溶解度为0.05-0.10%.β－胡萝卜素对光和氧均不稳定，遇重金属离子（如Fe3+）颜色变浅。贮存时要置于阴凉处，并注意遮光、密闭。

Beta carotene bụ ezigbo pigmenti eke, nke nwere ọnụ ala dị ala, nri nri, nkwụsi ike agba na uru ndị ọzọ. Reddish-acha odo odo na-acha uhie uhie crystalline ntụ ntụ, ubé heterosmelly, insoluble na mmiri na glycerin, insoluble na ethanol, acetone, 240 ℃ na akwukwo nri mmanụ solubility 0.05-0.10%. β-carotene adịghị eguzosi ike na ma ìhè na oxygen ma na-enwu ọkụ na nzaghachi na ion metal dị arọ dị ka Fe3 +. Ekwesịrị idobe nchekwa na ebe dị jụụ, ma ṅaa ntị na shading, ikuku.

柠檬黄 Lemọn Yellow

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性、耐盐性均好，耐氧性、耐碱性差，遇碱变红色。贮存注意事项同胭脂红。风味添加剂

• oroma odo ntụ ntụ, enweghị isi, 0.1% mmiri mmiri ngwọta bụ odo, insoluble na mmanụ, okpomọkụ na-eguzogide, acid iguzogide, nnu na-eguzogide dị mma, ogbenye oxygen iguzogide, alkali eguzogide, red mgbe alkali. Nchekwa nchekwa na carmine. Ihe mgbakwunye ụtọ

1. 风味添加剂 Ihe mgbakwunye ụtọ

香精 Eisi

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分为油溶性和水溶性两大类。大多以澄清、透明液存在，但以精炼植物油为稀释剂的油溶性香精低温时会出现冷凝现象。所有香精都有一定的挥发性，贮存时要注意置于阴凉处（10-30 ℃为宜），并注意防晒、防潮、防火。香精启封后，不宜继续贮存，最好尽量用完。

 热敏挥发性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

A na-ejikọta ekpomeekpo a na-eri nri na ụdị dị iche iche dị mma na ndị na-edozi ahụ, nke nwere ike kewaa n'ime mmanụ-soluble na mmiri-soluble ụdị. Ọtụtụ n'ime ha na-adị na mmiri mmiri doro anya na nke doro anya, mana mmanụ soluble mmanụ na mmanụ ihe oriri a nụchara anụcha dị ka diluent ga-agbakọta na obere okpomọkụ. Ihe ụtọ niile nwere ụfọdụ mgbanwe, nchekwa kwesịrị ịṅa ntị ka etinye ya na ndò (10-30 ℃ kwesịrị ekwesị), ma ṅaa ntị na sunscreen, mmiri-àmà, mgbochi ọkụ. Achọghị ire ụtọ, ekwesịghị ịga n'ihu na-echekwa.nke ọmajiri elu.

Ihe ndị na-ekpo ọkụ na-ekpo ọkụ, ṅaa ntị na iji oge eme ihe, ma ṅaa ntị ka ọ na-ekesa ya na ihe ahụ.

乳脂/炼乳 Abụba mmiri ara ehi/mmiri ara ehi gbakọtara ọnụ

为了增加人造奶油的营养和风味而添加。低温、阴凉、干燥处存放。

Agbakwunyere ka ịgbakwunye nri na ekpomeekpo na margarine. Na-echekwa na obere okpomọkụ, jụụ na nkụ